Protein Pumpkin Chocolate Chip Muffins (9g per muffin)
These delicious spiced pumpkin chocolate chip muffins are soft, light, fluffy and incredibly easy to make using only one bowl. By using oat flour and unflavored protein powder we’re able to sneak in a little bit more protein without sacrificing taste. Whether you’re looking for a fall treat, a quick snack, or a breakfast replacement, this muffin recipe fits the bill.
I like switching it up with oat flour because it yields a chewier and lighter texture that’s perfect for this pumpkin muffin recipe. Add in some gooey chocolate chips and the fall flavors of pumpkin pie spice, you have the perfect holiday muffin.
For more pumpkin treats try pumpkin banana cookies and pumpkin pie bliss balls which are amazing.
Why you’ll love this recipe
- Less than 200 calories per muffin.
- Made with simple ingredients.
- No refined sugar.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these pumpkin chocolate chip muffins.
- Oat Flour: or all-purpose flour 1:1. The texture will be different and not quite as dense.
- Whey Protein Concentrate: this recipe uses one serving of Bob’s Red Mill Whey Protein Concentrate because it’s almost the identical in texture to oat flour. You can substitute this with additional oat flour 1:1.
- Butter: or melted coconut oil.
- Eggs: eggs help these muffins rise and yield a light and fluffy texture.
- Pumpkin Puree: be sure to use pure pumpkin puree and not pumpkin pie filling.
- Honey and Maple Syrup: feel free to use all honey, all pure maple syrup or a light pancake syrup. Taste the batter if using a lite syrup and adjust as needed.
- Pumpkin Pie Spice: I used store bought pumpkin spice but you can make your own using a combination of ground cinnamon, ground nutmeg, ground ginger, ground cloves and ground allspice. I usually just wing it with my measurements but more specific measurements can be found online.
- Chocolate Chips: I semi-sweet chocolate chips but you can use dark chocolate chips, if preferred.
Variations
- For a similar recipe using a loaf pan, make pumpkin chocolate chip bread.
Dietary Modifications
- For dairy-free, omit the whey protein and use dairy-free chocolate chips and coconut oil.
- This recipe is gluten-free, as is. Make sure your whey protein and chocolate chips are gluten-free.
How to make these pumpkin chocolate chip muffins:
Step 1: preheat, prep and mix wet ingredients
Preheat the oven to 350 degrees Fahrenheit. Heavily spray a muffin tin with nonstick spray or use paper liners. In a medium bowl, add melted butter, eggs, pumpkin puree, honey, syrup and vanilla. Stir to combine.
Step 2: add the dry ingredients
Add in oat flour, whey protein, baking powder, salt and pumpkin pie seasoning. Stir to combine. Do not over-mix. Fold in the chocolate chips.
Step 3: bake
Scoop muffin batter into muffin cups. Fill each one almost to the top. Bake for 20 minutes in preheated oven or until a toothpick inserted into the muffins comes out clean. Finally, remove from oven. Allow muffins to cool for 10 minutes in the pan before carefully removing from the pan.
Expert Tip!
To melt the butter in the microwave, place in a microwave safe dish and melt slowly in 7 second intervals. If you do this too quick it will pop and explode in the microwave. Trust me.
Recipe FAQs
Store your leftovers muffins in an airtight container on the counter for up to 3 days.
Check out some of our other favorite muffins!
- Easy Banana Pumpkin Muffins (with no added sugar)
- Healthy Blackberry Oatmeal Muffins
- Easy & Healthy Chocolate Zucchini Muffins
- Healthy Blueberry Lemon Muffins with Greek Yogurt
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pumpkin Chocolate Chip Muffins
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Ingredients
- 1/2 cup unsalted butter, melted 1 stick
- 2 eggs
- 1 cup pumpkin puree 240g
- 1 tsp vanilla
- 1 tbsp honey 21g
- 2 tbsp maple syrup 30ml
- 1 cup Bob's Red Mill Oat Flour 120g
- 1 cup Bob's Red Mill Whey Protein Powder* 76g
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup Lily's Chocolate Chips * dark or milk chocolate 80g
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray or alternatively use muffin liners (paper or rubber oven safe).
- In a mixing bowl, add melted butter, eggs, pumpkin puree, honey, syrup and vanilla. Stir to combine.To melt the butter in the microwave, place in a microwave safe dish and melt slowly in 7 second intervals. If you do this too quick it will pop and explode in the microwave. Trust me.
- Then, add in oat flour, whey protein, baking powder, salt and pumpkin pie seasoning. Stir to combine.
- Fold in the chocolate chips. Scoop batter into muffin cavities. Fill each one almost to the top.
- Bake for 20 minutes or until toothpick inserted into muffins comes out clean. Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from the pan to cool on a rack.
Notes
- Make your own oat flour by gridding oats with a high speed blender.
- This recipe has only been tested with Bob’s Red Mill Whey Protein. If you don’t want to add protein powder add the same amount of extra oat flour.
- You can use coconut oil in place of butter.
- Nutritional information is an estimate and will vary with substitutions.
Can I use another whey protein instead ? Or should I stick with more oat flour ?
You can use another whey protein although it may change the taste and texture.